Friday, April 23, 2010

Perfect Fluffy Pancakes with Strawberry Lime Jam

It's pretty cocky to call something you made yourself "perfect", isn't it? Tough, because these are amazing. Just as I was thinking it, my husband commented that these were the best pancakes he had ever eaten. I really couldn't agree more.

And what could make these pancakes...perfecter...more perfect? Fresh jam! Did you see that one coming? I must admit that I have never made jam before. It's kind of embarrassing and ridiculous, given that I eat jam every single day and that (as I've already confessed in an earlier post) my pantry is chock full of store-bought jams. How could I possibly not make it? Truthfully, it seemed a little intimidating. I'll bake the hell out of something, but once I'm confronted by the dreaded stove top, I freeze up.

Me and my stove's top are not BFFs.

But then I happened across a post on dandysugar for strawberry-lime quick jam, immediately became irrationally driven, and promptly called my husband in order to change his shopping list to nix jam and add strawberries. 

I could not believe how easy it was. I couldn't believe I had put off for so long what would wind up being love at first bite. 

Perfect Fluffy Pancakes
(makes 8, adapted from this)

1 1/2 c all purpose flour
3 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 Tbsp white sugar
1 1/4 c milk
1 egg
3 Tbsp butter (melted)
Preheat a lightly greased pan over medium heat. In a large bowl, sift together the first four ingredients. Add the last three and mix by hand with a whisk or fork until smooth (if you over-mix, they will cease to be light and fluffy and perfect). Drop by 1/4 cups (I used an ice cream scoop) into the pan and cook on each side until golden brown.

Strawberry-Lime Quick Jam 
(makes about 1 1/2 cups, adapted from dandysugar, adapted from Martha Stewart)

1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lime juice
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lime juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes (mine actually took more like 20 minutes). Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 5 days).

Now that you have pancakes and jam, break out the powdered sugar, butter, syrup, strawberries, or whatever you like on your pancakes, and maybe whip up some bacon to accompany.

No comments:

Post a Comment


Related Posts with Thumbnails